Cold Desserts
Chocolate Whips
Beat the yolks of three eggs and three tablespoons of sugar until light. Dissolve one heaping tablespoon of grated unsweetened chocolate…
Jerusalem Pudding
Boil a quarter of a cup of rice twenty minutes, drain and throw into a bowl of cold water. Cut three figs and three ounces of preserved…
Heavenly Hash
Select twelve medium-sized oranges of good shape and color. Cut a small circular piece from the stem end of each and remove the pulp in…
Banana Pudding
One box of gelatine, one pint of cream, one quart of milk, two cups of sugar, five bananas. Dissolve gelatine in a cup of water, add sugar…
Compote of Marshmallows
Preserved peaches (fresh fruit is better if in season), Maraschino cherries, oranges, pecan nuts, and fresh marshmallows. Cut in halves and…
Wigwam Pudding
One-fourth pound of ladyfingers, one pint of milk, a teaspoon of vanilla, one gill of sherry, one tumbler of jelly or jam, four eggs, eight…
Pineapple Sponge
One small fresh pineapple or a pint and a half can of the fruit, one small cup of sugar, half a package of granulated gelatine, one cup and…
Macaroon Cream
Soak one tablespoon of granulated gelatine in one-fourth cup of cold water. Make a custard of two cups of scalded milk, yolks of three…
Apple Porcupine
Make a syrup by boiling eight minutes one and one-half cups of sugar and one and one-half cups of water. Wipe, pare and core eight apples…
Salpicon of Fruit
This is served in glass punch or custard cups. In the bottom of each put a slice of orange, on this lay one-half of a fine white peach (if…
French Strawberries
Fill punch cups one-third full of very ripe red berries, sliced; add a tablespoon of granulated sugar to each cup and fill three-quarters…
Glorified Rice
Soak half a box of gelatine in half a cup of cold water. Wash half a cup of rice and sprinkle into boiling salted water. Boil till tender…
Porcupine Pudding and Caramel Sauce
This is merely a development of the caramel custard of our foremothers, but it always reflects credit upon the hostess. Melt one cup of…
Rhubarb Jelly
Skin and cut one pound of rhubarb in small pieces. Put into a saucepan with one cup of sugar and a small piece of fresh ginger root and…
Rhubarb with Figs
Wash half a pound of bag or pulled figs and cook in boiling water to cover until the water is nearly absorbed. Skin and cut a pound of…
Almond Charlotte
Three-fourths cup of fine sugar, one-fourth cup of butter, whites of three eggs, one cup of flour, one level teaspoon baking powder…
Pineapple Bavarian Cream
Soak one-half box or two tablespoons of granulated gelatine in one-half cup of cold water. Heat one can grated pineapple, add one-half cup…
Whipped Peach Cream in Baskets
Beat the whites of four eggs until very stiff, then mix in by degrees four level tablespoons of powdered sugar, next add two tablespoons of…
Peach Delight
a Pare, cut in halves and stone dozen fine ripe peaches, reserving a few of the pits. Boil the pits in half a cup of water for fifteen…
Pineapple Tapioca
Four tablespoons of pearl tapioca, one pint of shredded preserved pineapple. Simmer the tapioca until clear but not entirely dissolved…
Norwegian Prune Pudding
A One pound of prunes, one quart of water, two cups of sugar, five tablespoons of cornstarch, a small piece of stick cinnamon. Soak the…
Stewed California Prunes or Figs
(Black) Wash the figs or prunes well in two waters, put in a saucepan and completely cover with water (preferably distilled). Stew gently…
Grapes
Prunes cooked in this way are delicious. It takes a little time to prepare them, but is worth the trouble. Take two pounds of ripe Muscatel…
Fruit Fillip
Cut four large oranges in two and lift out carefully with an orange spoon the sections of fruit. Free the inside of each orange shell from…
Lemon Jelly
To one cup of sugar add a pint of water and allow it to boil twenty minutes. Before making the syrup, put two tablespoons of granulated…
Compote of Greengages
Boil six ounces of sugar and one pint of water together for one-quarter of an hour. Skim well, put in one and one-half pounds of…
Danish Pudding
Eight eggs beaten into three tablespoons of sugar; stir this into one quart of boiling cream, or milk if you can do no better. Melt in an…
Chocolate Pudding (With Bread and Eggs)
To a quart of milk, allow a pint of fine bread, slices of bread or their equivalent in small pieces; crusts and "heels" may be used. Add…
Plums in Ambush
Boil rice in milk until tender and quite dry; sweeten it to taste with powdered sugar. Pour it into a border mold to set; if a border mold…
Plum Trifle
Cut damson plums in half, and cook until tender in a little syrup; drain, and rub the pulp through a coarse sieve. To a cup of the pulp…
Plum Shape
Put one-half pound of fine ripe plums into an enameled saucepan, pour over them one cup of sugar and one cup of water, and simmer gently…
Prunes in Jelly
Soak two heaping dessertspoons of granulated gelatine in one cup of cold water for one hour. Add one cup of boiling water, one cup of…
Plum Salad
Into a glass salad bowl put one-half pint each of greengages, stoned and cut in half, bananas, peeled and cut in slices, and any other…
Plums in Jelly
Soak two ounces of gelatine in a pint and a half of water for one hour; then add the juice of three lemons, one-half pound of loaf sugar…
Jellied Prune Ring
Soak one-third of a pound of prunes over night in cold water. In the morning simmer slowly till soft. Stone them and cut in pieces. To the…